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Effect of Carbon Sources, Nitrogen Sources and Prebiotics on Growth of Saccharomyces Boulardii Cover

Effect of Carbon Sources, Nitrogen Sources and Prebiotics on Growth of Saccharomyces Boulardii

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 23 (2019): Issue 2 (December 2019)
By: Xin Yang,  Guowei Shu,  Zhangteng Lei,  Guanli Du,  Zemin Liu and  Jili Cao  
Open Access
|Dec 2019

References

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DOI: https://doi.org/10.2478/aucft-2019-0013 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
Journal RSS Feed
Language: English
Page range: 101 - 108
Submitted on: Oct 29, 2019
|
Accepted on: Dec 6, 2019
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Published on: Dec 30, 2019
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
carbon source,
nitrogen source,
prebiotics
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2019 Xin Yang, Guowei Shu, Zhangteng Lei, Guanli Du, Zemin Liu, Jili Cao, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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